When a family member sent us a recipe for Ambrosia Cookies they turned out to be so delicious, The Country Register just wanted to share it with the world! We voted it as having everything a good cookie should have including dates, oatmeal, coconut and a few other special ingrediants to make them extra special. After several batches of cookies, they are still at the top of our list. You can go to www.cooksrecipes.com for the whole recipe. Because of that recipe we have partnered with Hope Pryor, Founder and Owner/Publisher of the site. This Brookings, OR lady has quite a story of how she ended up in business and we are happy to have The Country Register logo on her site and we are more than happy to share some of her published recipes and the link to her site. The recipe here is from www.cooksrecipes.com.
Tomato Rosemary Focaccia
1 (1/4-ounce) package yeast (2 1/2 teaspoons)
1 cup warm water (110 to 115*F)
2 tablespoons olive oil
3 tablespoons butter, softened
1/2 cup milk
1 tablespoon fresh rosemary, minced
3 3/4 to 4 cups all-purpose flour
1 teaspoon salt
Semolina flour or cornmeal, as needed
4 whole Roma tomatoes, sliced 1/8-inch thick
1/4 cup olive oil
1/2 teaspoon kosher salt
1 tablesponn rosemary leaves, picked from stem
2 tablespoons olive oil
In small bowl dissolve yeast in warm water. Let sit until foamy, about 5 to 10 minutes.
Place yeast and water in mixer bowl add olive oil, butter, milk and minced rosemary. Slowly start adding flour while mixing on low speed. Continue adding flour until dough comes together. Dough will be somewhat soft, do not add more flour than necessary to handle.
Knead dough for 5 to 10 minutes until soft and smooth.
Place back into mixer bowl and cover with towel. Set in warm place to rise for about 1 to 2 hours, until doubled.
Punch down dough, then divide into 12 equal pieces. Shape into flat balls and re-cover with towel. Let sit 10 to 15 minutes.
Shape dough by stretching and flattening into a 5-inch disk. Place on cookie sheet lightly sprinkled with semolina flour. Cover with towel while you shape remaining loaves.
Using your finger tips, poke many small holes into each focaccia. Re-cover with towel and let rise for an hour until doubled in size.
Poke each loaf again with your fingertips, then arrange the roma tomato slices in a circle on top. Drizzle the loaves with 1/4 cup of olive oil, sprinkle with kosher salt and rosemary leaves.
Bake at 425*F for 20 to 30 minutes until golden brown. Brush loaves with olive oil, remove from sheet, and cool on racks.
Makes 1 dozen individual focaccia.
Recipe and photograph provided courtesy of the California Tomato Commission.
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